The potato is a versatile vegetable, suitable for more than solo presentations in baked, mashed or scalloped sides. Potato salads may use red, white, yellow, new or fingerling potatoes and be served hot, warm or cold. Most salads use a vinaigrette-based dressing. If too much vinegar makes it into the dressing, correct it by using a bit of kitchen chemistry.
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Store the salad in the refrigerator as long as possible before serving to allow the potatoes to absorb vinegar. Pour off the fluid produced by the potatoes as they absorb vinegar before tasting them to determine if further seasoning is needed.
Add a bit of sugar, a teaspoon at a time. Mix thoroughly before tasting. If you prefer to use artificial sweetener, remember that 1 teaspoon of sugar is equivalent to as little as 1/8 tsp. of some sweeteners. Read the labels on artificial sweeteners for teaspoon equivalents.
Add mayonnaise to American potato salad, a tablespoon at a time. Mayonnaise plus vinegar and sugar makes the creamy salad dressing that folks use on sandwiches, so your potato salad may taste as is you’ve used salad dressing rather than mayo.
Add more boiled potatoes as a last resort. Unless you add proportional amount of vegetables and other ingredients -- minus the vinegar -- the final result will taste a bit different from the original recipe, but the excess vinegar will be absorbed by the potatoes.